Frozen Berry Espresso Bars/Pie

by Christina Meyer-Jax, Tastemaker in Residence

photo by Cindi Sutter

photo by Cindi Sutter

Perfect before sports snack that hydrates and provides whole food sources of energy.  Omit coffee beans or use decaffeinated coffee if you do not want added caffeine.

Ingredients

Crust
2 cups oats
1 cup coconut flakes
1/2 cup whole coffee beans (or 1/4 cup espresso powder)
1 teaspoon baking powder
1 teaspoon cinnamon
1/3 cup Bai Brasilia Blueberry (or other berry juice of choice)
6 tablespoons almond butter
1.5 cups dates (de-pitted)

Instructions

1. In a food processor process oats, coconut, coffee beans, baking powder and cinnamon till flour forms. Add blueberry bai, almond butter and dates till a sticky dough forms.
2. Set aside 1 cup of your dough with the remaining dough press it down evenly in a 9×9 inch pyrex or baking pan.

Ingredients

Filling

3 cups strawberries cut up (fresh or frozen works)
1/2 cup dates (de-pitted)
2-4 tablespoons chia seeds
1/3 cup Bai Brazilla Blueberry or coconut water
1/3 cup coconut

Instructions

1. In a food processor or blender, blend strawberries, dates, chia seeds, blueberry Bai until smooth.
2. Spread the strawberry mixture on top of your base layer.
3. Sprinkle 1/3 coconut flakes on top of the strawberry mixture with the remaining 1 cup of oat mixture.
4. Bake for 35 minutes at 350 then set aside to cool.
5. Once cooled place in the freezer for at least two hours to set then cut right away into bars 12. Store in the freezer serve frozen.